I was in the middle of making the Sunshine Dream Bars this morning when Fuzz requested that I make her a “blank” chocolate cake to decorate. Given the nasty weather and the fact that we had some icing and sprinkles on hand, I said yes. All we needed a quick chocolate cake canvas.
This is the perfect recipe for quick, last minute chocolate cake. Today we baked it in two 9 inch round pans so that Fuzz and her friend could each decorate a layer. Now I’ve made this cake before, but it’s been a while. Today I made it with cake flour and think I prefer the cake flour version over the all purpose.
Fuzz’s friend had a good time decorating, but Fuzz’s perfectionist tendencies got the best of her. After some frustration and tears, we put her layer in the freezer to save for another day. We decided that in the very near future, we are going to buy a big box of pre-colored fondant and experiment with that. I bought Fuzz a Playdough Fun Factory yesterday and am wondering if we can use it as a fondant extruder.
Chocolate Crazy Cake
3 cups cake flour (340 grams)
2 cups granulated sugar (398 oz)
2 teaspoons baking soda (10 ml)
1 teaspoon salt (5 ml)
1/2 cup unsweetened natural cocoa powder (51 grams)
3/4 cup vegetable oil (180 ml)
1 teaspoon vanilla (5 ml)
2 tablespoons vinegar (30 ml)
2 cups warm water or brewed coffee (I used water since the cake was for kids) (480 ml)
Preheat oven to 350 degrees F (180 degrees C). Spray two 9×2-inch round cake pans with flour-added cooking spray. Flour-added Pam worked perfectly even for this rather sticky cake.
In a large mixing bowl, six the dry ingredients thoroughly. Add liquid ingredients Mix until uniform, then beat with an electric mixer for about a minute.
Bake at 350 degrees for approximately 30 minutes. Let cool, flip from pans, then decorate or freeze for future rainy days.